This Chocolate Chip or Key Lime Cheesecake it is one of my favorite desserts and I love it because it is easy to make and the recipe makes two.  So, automatically you can share the joy of a yummy cheesecake with a neighbor or have one for the freezer.  I also like that the recipe uses ready-made pie shells that have the bubble plastic covers which makes for easy transporting or freezing.  I will have to say it is not the prettiest dessert I  have ever made but the taste and texture is really wonderful.  Of course, you can dress it up with whipped cream and fresh fruit.  I took these pictures hastily because I was serving the cheesecake for our small group meeting.  I do really well taking pictures as I go along preparing and cooking, but then I always seem in a hurry to take the finished pictures because we are always ready to eat what I have cooked.  

This dessert would be great to take to your Easter Celebration.  Adults and kids love it and so do our Apples of Gold team and students. We serve the cheesecakes, for 34 people, for week #5 but we make them on week #2 and put them in the freezer.  So you could do the same.  One year for Christmas I made lots of them and gifted my neighbors with a cheesecake.  I can’t tell you how many I have made over the years.  I hope you will try it and I bet it will become a favorite “go to” recipe for you.  It could become your signature recipe.  Who doesn’t love cheesecake right, especially with chocolate.   Enjoy!!!  It will be “The Best You Ever Made.”

Cheesecake – Chocolate or Key Lime

Easy to make cheesecakes- Delish- Makes 2

Print Recipe Pin Recipe

Servings: 6

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 4 8 ounces packages of cream cheese, softened
• 1 cup sugar
• 5 eggs for chocolate or 7 for key lime
• 1 1/2 cups mini-chocolate chips (semi sweet) for chocolate
• 7 to 9 ounces Key Lime Juice for key lime
• 1 teaspoon Kahlua (optional)
• 1 1/4 teaspoons vanilla
• 2 Shortbread Keebler Pie Shells, or Graham for Key Lime – Chocolate Keebler Pie Shells if making Chocolate.

Method

 

1. Pre-heat oven to 300 degrees
2. Cream the cream cheese and sugar till fluffy
3. Add eggs 1 at a time, mixing well each time
4. Add vanilla and Kahlua; stir well
5. For Chocolate: Add Chocolate chips; stir well

   For Key Lime: Add key lime juice; stir well. It will be a thinner batter.
6. Pour into shells
7. Bake for 50 to 60 minutes. Check after 45 minutes for doneness. (Will crack on top). If browning too much before done cover with foil.
8. Cool and refrigerate; Serve cold topped with cool whip/whip cream. Garnish with strawberries, blueberries or fruit of your choice.

Notes

To Freeze:  Wrap cooled cheesecakes tightly in plastic wrap and foil.

To Serve if Frozen:  Thaw in refrigerate – serve cold.

Tidbit Tips:  The top will crack so use cool whip to decorate.

I love this recipe because it make 2 cheesecakes.   Having one in the fridge is great

for a last minute dessert.   Enjoy!